Jingming Ning

585 total citations
23 papers, 437 citations indexed

About

Jingming Ning is a scholar working on Pathology and Forensic Medicine, Food Science and Biochemistry. According to data from OpenAlex, Jingming Ning has authored 23 papers receiving a total of 437 indexed citations (citations by other indexed papers that have themselves been cited), including 22 papers in Pathology and Forensic Medicine, 15 papers in Food Science and 10 papers in Biochemistry. Recurrent topics in Jingming Ning's work include Tea Polyphenols and Effects (22 papers), Fermentation and Sensory Analysis (12 papers) and Phytochemicals and Antioxidant Activities (10 papers). Jingming Ning is often cited by papers focused on Tea Polyphenols and Effects (22 papers), Fermentation and Sensory Analysis (12 papers) and Phytochemicals and Antioxidant Activities (10 papers). Jingming Ning collaborates with scholars based in China and Egypt. Jingming Ning's co-authors include Yujie Wang, Yuming Wei, Tiehan Li, Wei‐Wei Deng, Jixin Zhang, Shanshan Shen, Luqing Li, Haoran Sun, Guangxin Ren and Zhengzhu Zhang and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Food Research International.

In The Last Decade

Jingming Ning

22 papers receiving 431 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Jingming Ning China 13 317 243 154 105 87 23 437
Shuying Gong China 12 353 1.1× 255 1.0× 145 0.9× 143 1.4× 94 1.1× 34 541
Aiqing Miao China 10 316 1.0× 255 1.0× 203 1.3× 101 1.0× 82 0.9× 14 524
Shuai Shen China 11 237 0.7× 209 0.9× 120 0.8× 115 1.1× 103 1.2× 15 380
Shimao Fang China 10 379 1.2× 299 1.2× 180 1.2× 74 0.7× 51 0.6× 20 474
Yongquan Xu China 7 353 1.1× 331 1.4× 174 1.1× 69 0.7× 50 0.6× 10 437
Jingna Yan China 10 309 1.0× 233 1.0× 172 1.1× 45 0.4× 48 0.6× 15 463
Suyoung Kang China 6 415 1.3× 387 1.6× 244 1.6× 51 0.5× 47 0.5× 7 533
Shidong Lv China 10 371 1.2× 344 1.4× 191 1.2× 73 0.7× 63 0.7× 11 499
Tiehan Li China 17 575 1.8× 481 2.0× 289 1.9× 98 0.9× 79 0.9× 29 715
Gensheng Chen China 10 303 1.0× 233 1.0× 152 1.0× 83 0.8× 23 0.3× 22 403

Countries citing papers authored by Jingming Ning

Since Specialization
Citations

This map shows the geographic impact of Jingming Ning's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Jingming Ning with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Jingming Ning more than expected).

Fields of papers citing papers by Jingming Ning

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Jingming Ning. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Jingming Ning. The network helps show where Jingming Ning may publish in the future.

Co-authorship network of co-authors of Jingming Ning

This figure shows the co-authorship network connecting the top 25 collaborators of Jingming Ning. A scholar is included among the top collaborators of Jingming Ning based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Jingming Ning. Jingming Ning is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Chen, Yubin, Zhuang Li, Yuexin Liu, et al.. (2025). Qimen An Tea with different storage years exhibits anti-obesity activity and differently modulates gut microbiota in a year-dependent manner. Food Bioscience. 65. 106121–106121. 1 indexed citations
2.
Ye, Zhibin, Zhenbin Chen, Mengying Zhang, et al.. (2025). Volatile metabolomics reveals mechanisms of aroma enhancement in green tea via combination drying. Food Chemistry X. 29. 102867–102867.
3.
Zhang, Jixin, Yanqun Jiang, Yuxuan Zhang, et al.. (2025). In vitro bioactivity and metabolomics of green tea processed from raw materials of different. Current Research in Food Science. 10. 101076–101076. 1 indexed citations
4.
Ning, Jingming, et al.. (2025). Elucidating the taste profile in black tea through molecular docking and molecular sensory science. Food Chemistry. 491. 145104–145104. 1 indexed citations
5.
Lu, Mingxia, Ke Han, Tiehan Li, et al.. (2024). Revealing the differences in aroma of black tea under different drying methods based on GC–MS, GC-O. Food Chemistry X. 23. 101782–101782. 14 indexed citations
6.
Zhang, Jixin, Mengyuan Yang, Siqi Zhang, et al.. (2024). Aroma visualization: A cutting-edge sensor for evaluating the roasting quality of large-leaf yellow tea. LWT. 208. 116684–116684. 1 indexed citations
7.
Liu, Qiuyan, Wenjing Huang, Tiehan Li, et al.. (2024). Contribution of tea stems to large-leaf yellow tea aroma. Food Chemistry. 460(Pt 1). 140472–140472. 12 indexed citations
8.
Shen, Shanshan, Jixin Zhang, Yu Wang, et al.. (2024). Changes in the key odorants of loose-leaf dark tea fermented by Eurotium cristatum during aging for one year: Focus on the stale aroma. Food Research International. 197(Pt 1). 115244–115244. 6 indexed citations
9.
Huang, Wenjing, et al.. (2024). Variation in the Aroma Composition of Jasmine Tea with Storage Duration. Foods. 13(16). 2524–2524. 5 indexed citations
10.
Li, Luqing, Yurong Chen, Menghui Li, et al.. (2024). E-nose and colorimetric sensor array combining homologous data fusion strategy discriminating the roasting degree of large-leaf yellow tea. Food Chemistry X. 21. 101124–101124. 10 indexed citations
11.
12.
Zhou, Huan, Jixin Zhang, Tiehan Li, et al.. (2024). Exploring the effect of different tea varieties on the quality of Lu’an Guapian tea based on metabolomics and molecular sensory science. Food Chemistry X. 23. 101534–101534. 18 indexed citations
13.
14.
Wang, Yujie, et al.. (2024). The enhancement of flowery-like aroma in green tea under optimized processing conditions by sensory-directed flavor analysis. Food Chemistry X. 22. 101427–101427. 10 indexed citations
15.
Shen, Shanshan, et al.. (2023). Formation of aroma characteristics driven by volatile components during long-term storage of An tea. Food Chemistry. 411. 135487–135487. 58 indexed citations
16.
17.
Shen, Shanshan, Jixin Zhang, Qi Chen, et al.. (2023). Sensomics-Assisted Characterization of Fungal-Flowery Aroma Components in Fermented Tea Using Eurotium cristatum. Journal of Agricultural and Food Chemistry. 71(48). 18963–18972. 28 indexed citations
18.
Zhang, Jixin, Tiehan Li, Yuming Wei, et al.. (2023). Effects of different over-fired drying methods on the aroma of Lu’an Guapian tea. Food Research International. 173(Pt 1). 113224–113224. 50 indexed citations
19.
Jin, Ge, Yujie Wang, Menghui Li, et al.. (2021). Rapid and real-time detection of black tea fermentation quality by using an inexpensive data fusion system. Food Chemistry. 358. 129815–129815. 58 indexed citations
20.
Li, Tiehan, Shanshan Xu, Yujie Wang, et al.. (2021). Quality chemical analysis of crush – tear – curl (CTC) black tea from different geographical regions based on UHPLC‐Orbitrap‐MS. Journal of Food Science. 86(9). 3909–3925. 27 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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